The product

Fetta reale di casa Norcia

One of the specialities of Perticoni family, obtained by the pig leg fresh debon
Code:
79203
Country of origin:
Italy - Umbria
Weight:
7 kg approx
Minimum order:
1 piece
More Information
Raw material Legs from pigs born and raised in Italy, deboned when fresh; it is a typical product of Umbria region, almost completely deboned; according to tradition, only two little bones are left: the knee and the hip
Appearance It has the shape of a whole leg deboned and open, with very few skin; in this way the meat absorbes more the salt and the aromas
Taste Sweet, pleasantly sapid; it has a strong personality despite it is seasoned only 10-11 months
Maturing At least 10 months
Curiosity The fresh pig leg is deboned and salted twice in a particolar way called "sale saturo", like Prosciutto di Norcia IGP: legs are covered with salt, the first time dressed with garlic and pepper, the second time just with white salt, with no spices
Suggestions The producer suggests to cut the ham starting from rump until you reach the deboning groove; then turn it and proceed normally
More Information
Ingredients Pork meat, salt, natural aroma
Weight 7 kg approx
Packaging Unpacked
Storage Conditions (unpacked products) Keep refrigerated between +8 °C and +12 °C
Paese di origine ingrediente principale Italy
Nutrition Declaration Energy: 1120 kJ / 269 kcal
Fat: 16,5 g
of which saturates: 7,1 g
Carbohydrate: 0 g
of which sugars: 0 g
Protein: 30 g
Salt: 5 g
Typical value per 100 g
The producer

Poggio San Giorgio - Norcia (PG) - Umbria

Why we chose them
Poggio San Giorgio is one of the ten producers belonging to Prosciutto di Norcia IGP Consortium. It is a modern but artisan company situated on Agriano plateau, in the area of Norcia: to reach them you have to take a small road in the middle of the countryside and go up to 980 meters of altitude, among fields and nature. "This is the air that our hams breath" - told us Alessandro Perticoni. Since 1975 Perticoni family takes care the processing, maturing and marketing of hams. At the beginning the company was located in Assisi but few years ago Daniele and Alessandro decided to move to Norcia, in their new production plant on Agriano Plateau to combine their family experience with Norcia traditions. Every week Poggio San Giorgio produces about 1000 legs, half of them dedicated to the production of Prosciutto di Norcia IGP. At the beginning of June we visited the company and we got really impressed: in a small production they manage to set up perfectly all the rooms needed for processing hams. A modern plant, provided with external probes that allow the exchange of air to explore the favorable climatic conditions of the Agriano plateau.
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